Armadillo Eggs (Smoked) - Recipelink.com

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Book Description

A one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills.In this unique combination of cookbook, memoir, and travelogue, Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine--its intense smoky flavors, its lore and traditions, and its wild cast of characters.

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Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue

Authors: Mike Mills, Amy Mills Tunnicliffe

Date: May 2005

ISBN: 1594861099

Publisher: Rodale Books

Paperback

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Armadillo Eggs (Smoked)
Recipe from: Peace, Love, & Barbecue
by Mike Mills, Amy Mills Tunnicliffe
Cookbook Heaven at Recipelink.com

These armadillo eggs are one of the best ideas I've seen recently. Spicy bratwurst sausage is molded around a jalapeno pepper stuffed with cream cheese to form an egg.

Servings: 12 TO 18

12 jalapeno peppers
1 package (8 ounces) cream cheese, softened
Wilton Golden Yellow paste food coloring (or yellow food coloring)
3 pounds spicy bratwurst sausage, casings removed
17th Street Special All-Purpose Dressing, optional

Cut the stem ends off the jalapenos and use a small knife to cut the seeds out. Keep the peppers whole.
Put the cream cheese into a small bowl and use a toothpick to add a tiny bit of the paste food coloring (this paste is very concentrated, so a little goes a long way). Mix the coloring thoroughly into the cream cheese. Add more, if you need it, to achieve a bright golden color, like the yolk of an egg.
Transfer the cream cheese to a pastry bag fitted with a wide tip and pipe the cheese into the jalapenos. (You can make your own pastry bag by using a small zippered plastic bag and snipping off one corner.)
Divide the sausage into 12 pieces. Flatten each piece into a disk, place a filled jalapeno in the center, and wrap the sausage around it, pressing the edges to seal. Form the sausage into the shape of a large egg.
Smoke for 1 1/2 hours at 250 degrees.
Slice to serve. The slices will resemble sliced hard-cooked eggs, with the colored cream cheese looking like the yolk. Serve with the dressing, if desired.

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